Print Options:

Instant Pot Chicken Alfredo

Yields1 ServingPreparation25 minsCooking26 minsTotal51 mins

A delicious penne pasta and chicken dish in a creamy sauce ready in less than an hour.

 125 g ( 4 oz ) cream cheese cut in cubes, at room temperature,
 2 tbsp (28 g) butter
 1 clove of garlic, finely chopped
 1 pound (500 g) boneless, skinless, chicken breast cut into 1 inch (2,5 cm) cubes
 1/2 tsp (2 ml) dried basil leaves
 1/2 tsp (2 ml) dried thyme
 Salt and pepper
 1/4 tsp (1 ml) grated nutmeg
 Half a pound (250 g) penne pasta
 2 cups (500 ml) chicken broth
 1/2 cup (30 g) grated parmesan
 1/4 cup (60 ml) 15% or 35 % cream ( light or heavy cream)
 1 tbsp (15 ml) chopped fresh parsley
1

Cut the cream cheese and proceed with the next steps when it is at room temperature.

2

Select "sauté" at "medium or normal", put in 15 minutes and start cooking as soon as the bowl is hot. Melt the butter and cook the garlic for 1 minute. Add chicken, basil, thyme, salt, pepper and nutmeg and cook for 5 minutes, stirring frequently with a wooden spoon.

3

Place the penne on the chicken in one layer without mixing, pour the broth and push on the penne to immerse them as much as possible in the broth. Close the pressure cooker with the button in the pressure position. Press "cancel".

4

Select « pressure cook or manual », put 5 minutes at « high » with « warm at off ». Press « start ». The pot will take about 8 minutes to begin cooking.

5

When the end of cooking alarm sounds, let stand 5 minutes and release pressure. (It's here that I set aside half of the preparation)

6

Remove the lid, add the cream cheese, parmesan and cream and stir for a few seconds. Put the lid without sealing and let stand 2 minutes to let the cheese melt. Remove lid, stir and serve immediately garnished with parsley. The sauce will continue to thicken by adhering to the pasta during the meal.